Corona, Onofrio published the artcileQuality and volatile compounds in red wine at different degrees of dealcoholization by membrane process, HPLC of Formula: 106-32-1, the main research area is red wine volatile compound phenol sensory property dealcoholization.
This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alc. content of 13.2% volume/volume was partially dealcoholized by membrane process with a decrease of alc. degree as follows: – 4.9; – 6.3; – 7.8, – 9.2 and – 10.5% volume/volume Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alc. residue of 8.3% volume/volume (- 4.9%) and 6.9% volume/volume (- 6.3%) showed good esters retention more than 84% and 82%, resp. Similarly, color and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alc. content of about 5.4% volume/volume (- 7.8%) was still perceived as acceptable by the tasters.
European Food Research and Technology published new progress about Flavonoids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics